Prepare the eggplant: (or zucchini if you aren’t a fan of eggplant)
- Set oven to 425 degrees.
- Slice the egg plant into ½ slices long ways, line a cookie sheet with aluminum foil and place the eggplant on it. Do not put the eggplant on top of each other.
- Season with some pepper, salt is optional.
- Bake it for 5 min.
- Flip it and bake for another 5 min.
Set the oven back to 350 degrees.
Prepare the sauce: (Use this sauce for spaghetti too)
- Brown the optional ground turkey
- Mix Ragu, minced zucchini, minced onion, and minced (chopped if you like a chunky sauce).
- Add minced garlic
- Add drained frozen spinach
Prepare the filling:
- Mix ricotta, 1/4 cup of parmesan, about a half cup of shredded mozzarella, one egg (beaten), salt/pepper to taste.. a shake of dried basil, and a shake of oregano.
- Pour a coating of sauce on the bottom of the pan
- Layer with eggplant and then the filling.
- When done layering top with a HEAVY layer of shredded mozzarella and sharp cheddar.
Bake at 350 until bubbly (about 45min).
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